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Giorgios Italian Food & Pizzeria
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Giorgio's Italian Food & Pizzeria - MilpitasLively chatter and the aroma of garlic are the first things you notice when you walk in the door
Address643 E Calaveras Blvd Milpitas, CA 95035-7705
Phone(408) 942-1292
Websitewww.giorgiosmilpitas.com
American Express, Discover, Mastercard, Visa

Note: Discounts and Coupons not valid on Holidays. Holidays include Valentines Day, Presidents Day, Easter, Mother's Day, Memorial Day, Father's Day, 4th of July, Labor Day, Thanksgiving, Christmas, New Years Eve and New Years Day. Thank you
Although we are CLOSED 4TH OF JULY, THANKSGIVING & CHRISTMAS

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Giorgio's Italian Food & Pizzeria - MilpitasLively chatter and the aroma of garlic are the first things you notice when you walk in the door of Giorgio's Italian Food & Pizzeria. The interior is warm, friendly, and classically "Italian" (complete with red-checkered tablecloths). It is perfect for romantic couples, as well as the entire family. The restaurant has an open kitchen, where patrons can watch the cooks "hand toss" the pizza dough and prepare entire meals. Giorgio's has become the pizza "mecca" of the South Bay area. Don't look for yuppie pizza here. We feature authentic Italian pie that can be topped with your choice of items or one of the house combos.

Our menu features time-honored Southern Italian cooking. Traditional dishes, such as Veal Parmigiana, Osso Bucco, and Scampi abound. Signature pasta dishes, such as Fettuccine Prawns Portofino and Linguini Cacciucco are sure to satisfy even the most discriminating palate. The complete menu is available to go.

Giorgio's Italian Food and Pizzeria has been Voted "Best Italian" restaurant in Milpitas nine years in a row. We are proud to bring our tradition of excellence to the heart of Milpitas at the Milpitas Town Center. Our proximity to 237, Highways 880 and 680, makes us a natural for business luncheons and dinners throughout the greater South Bay area.
“Giorgio's, A Tradition That Never Left”
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All prices subject to change without notice.
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